Tomato Basil Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 tablespoon garlic, minced
• 4 medium fresh roma tomatoes, diced (about 3 cups)
• 1 (14 oz.) can tomato sauce or crushed tomatoes
• 1/4 cup fresh basil, finely chopped
• 1/2 teaspoon Italian seasoning
• 1 + 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon ground black pepper (or to taste)
• 2 cups vegetable broth (or chicken broth)
• Parmesan cheese (optional, for serving)

Method

1. Heat oil in a large pot or Dutch oven for 2 minutes over medium-high heat until the hot oil is shimmering hot. Add onion and garlic. Sauté until tender, about 3-4 minutes.
2. Add fresh tomatoes, tomato sauce, and basil. Stir in the remaining seasoning (Italian seasoning, salt, and pepper). Reduce heat to medium and cook until tomatoes soften, about 6-8 minutes
3. Pour in broth, cover the lid, and turn the heat down to low. Allow the soup to simmer over low heat for 5 minutes.
4. Turn off the heat and puree the soup. For a smoother texture, transfer the soup into a blender and puree in batches, or puree using an immersion blender directly in the pot. For a chunkier soup, use a potato masher or fork and mash until desired consistency is achieved.
5. Serve with some Parmesan cheese, feta cheese, or breadsticks (if desired).